No buttermilk in the fridge? No problem! Learning How to Make Buttermilk at home is a simple process that only requires 2 ingredients: milk and vinegar. It’s the best ingredient when you need to add tang, moisture, and complexity to pancakes, biscuits, cakes, and more!
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Make buttermilk at home
Oops! You forgot to pick up buttermilk at the grocery store. Now what are you supposed to do?
Good news - There’s no need to panic because learning How to Make Buttermilk at home is a foolproof process. It’s easy to make with just 2 ingredients: milk and vinegar (or lemon juice). Mix the two together, let it sit for a few minutes, then it’s ready to be added to your batters, salad dressings, and doughs.
Buttermilk is a secret ingredient that transforms regular desserts, like Semolina Cake and 3-Layer Lemon Cake, into moist and fluffy baked goods. This DIY buttermilk substitute performs in the exact same way; you can use it in any recipe that calls for traditional buttermilk!
What does buttermilk do in baking?
True buttermilk is the fermented, cultured liquid that’s left over after cream is churned into butter. Nowadays, however, the buttermilk you find in stores is typically made from regular milk with added active cultures to help thicken the mixture and give it tangy flavors.
As for baking with buttermilk, this ingredient produces all-around better tasting cakes and cupcakes than batters made with regular milk. It adds a touch of tang and improves the density, creating a moist and tender crumb. The acid in buttermilk also plays a role in reacting with leaveners, helping baked goods rise.
Ingredient notes
All you need is milk and acid to make buttermilk at home - two simple ingredients!
- Milk - Use any milk with a high-fat content, like whole milk. You can even make vegan buttermilk by using a different kind of milk - dairy free milk alternatives like coconut milk, almond milk, or soy milk.
- Acidic Ingredient (like Lemon juice or vinegar) - The acidity in either of these two changes the milk’s pH level, creating a curd-like effect and intensifying the sour, tangy flavor. Freshly squeezed lemon juice or white distilled vinegar work best here.
How to make buttermilk
This simple recipe yields 1 cup of homemade buttermilk made with common ingredients, which is more than enough when you’re baking decadent desserts with a mild tang, such as apple cinnamon doughnuts or chocolate cake. Here’s how it’s done:
Step 1: Mix the milk with acid. Add one tablespoon of white vinegar or one tablespoon of fresh lemon juice to a liquid measuring cup. Fill the cup to the 1-cup line with milk, then stir to combine - this starts the chemical reaction that will lead to your cultured buttermilk.
Step 2: Let it sit before using. Allow the milk mixture to sit for 5 minutes to let it curdle and develop flavor. Afterward, it’s ready to use! Keep scrolling to discover the different ways to use this homemade buttermilk recipe.
Tips and tricks
- Dairy free buttermilk - You don’t have to make buttermilk from milk! You can add vinegar or lemon juice to any thick and creamy non-dairy products or alternatives and turn it into a vegan buttermilk substitute. Not sure whay type of milk to choose? Coconut, soy, and oat milk are all great options for those with a vegan diet.
- To scale the recipe - This recipe makes 1 cup of buttermilk. To make more, stir in 1 tablespoon of lemon juice or 1 tablespoon vinegar per every cup of milk. Then use in your favorite recipes!
- Use room temperature milk - Cold milk will not curdle and thicken as nicely as room temperature milk. Let your milk sit on the kitchen counter for about 30 minutes before making buttermilk for best results.
Ways to use buttermilk
This buttermilk substitute can be used in any recipe that calls for traditional buttermilk. Here are my favorite ways to use it:
- In the softest, flakiest buttermilk biscuits.
- Swirl it into creamy soups and chowders.
- Use it in buttermilk fried chicken breading, ranch dressing, and pancake recipes.
- Whip it into homemade mashed potatoes.
- In baked doughnuts, muffins, brownies, bundt cakes, and chocolate cakes.
Frequently asked questions
Once you combine the milk and acid, the milk will immediately begin to curdle and will continue to thicken the longer it sits. When stored in an airtight jar in the fridge, the homemade buttermilk should stay fresh for up to 2 weeks.
Yes! Buttermilk freezes surprisingly well in a sealed freezer-safe container or an ice cube tray when you only need small portions.
For every 1 cup of milk, stir in 1 tablespoon of acid (vinegar or lemon juice) and let stand for 5 to 10 minutes for one cup buttermilk.
Looking for more helpful how-to guides?
- How to Make Brown Butter
- How to Make Vanilla Extract
- How to Make Fresh Ricotta
- How to Make Foolproof French Macarons
As always, I love seeing your creations and hearing from you! If you make your own buttermilk or use in a baking recipe, let me know how it goes in the comments or on social media! You can find me on Instagram, Facebook, and Pinterest. For more delicious recipes sent straight to your inbox, sign up for my newsletter!
How to Make Buttermilk
Equipment
- Liquid Measuring Cup
- Tablespoon
Ingredients
- 1 Tablespoon Acid (White Vinegar or Fresh Lemon Juice)
- Scant 1 Cup Whole Milk, room temperature is ideal
Instructions
- Add the acid of your choice to a liquid measuring cup.1 Tablespoon Acid (White Vinegar or Fresh Lemon Juice)
- Fill the rest of the measuring cup to the 1 cup volume line with whole milk, stirring to combine.Scant 1 Cup Whole Milk
- Allow the mixture to sit for 10 minutes before using in the recipe of your choice or place in an airtight container for a later time.
Notes
- Dairy free buttermilk - You don’t have to make buttermilk from milk! You can add vinegar or lemon juice to any thick and creamy non-dairy alternative and turn it into a vegan buttermilk substitute. Coconut, soy, and oat milk are all great options.
- To scale the recipe - This recipe makes 1 cup of buttermilk. To make more, stir in 1 tablespoon of lemon juice or vinegar per every cup of milk.
- Use room temperature milk - Cold milk will not curdle and thicken as nicely as room temperature milk. Let your milk sit on the kitchen counter for about 30 minutes before making buttermilk.
- How long does homemade buttermilk last? Once you combine the milk and acid, the milk will immediately begin to curdle and will continue to thicken the longer it sits. When stored in an airtight jar in the fridge, the homemade buttermilk should stay fresh for up to 2 weeks.
- Can you freeze buttermilk? Yes! Buttermilk freezes surprisingly well in a sealed freezer-safe container or an ice cube tray when you only need small portions.
- What is the ratio of acid to milk in homemade buttermilk? For every 1 cup of milk, stir in 1 tablespoon of acid (vinegar or lemon juice) and let stand for 5 to 10 minutes.
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